Friday, December 23, 2011

Ya, ya I know, that batch of dough you make, is your moms recipe, your grandmothers recipe, your great grandmothers recipe, it's the best. Whatever. If you don't try this recipe for sufganiot, then you won't know what an honestly delicious and amazing experience it is to eat the perfect jelly doughnut.

It's Chanukah, and the first thing I think about when I think of Chanukah is....if you guessed presents, you're wrong. It's doughnuts. It's the one time of year I can shove my face with doughnuts and just say that I am being a good Jew and celebrating my holiday the right way! I make them every year. But not this year. This year my husband Yossi came home with super excitement that he was going to make doughnuts. When it comes to anything with yeast dough, my husband is the pro. He used to have a successful pizzeria in Israel. He, of course makes the best pizzas but that's for another post.

OK so what's so special about this recipe. Well for one thing, but I think this is pretty common is that it contains the zest of a lemon. I've heard people also do orange zest which sounds even better to me. Although I have heard these additions before I have never actually tasted a doughnut with citrus zest. The second thing is that it uses fresh yeast instead of dry yeast which is what I usually make my doughnuts with. Well, it turns out our grandmothers were right. Fresh yeast is better. The third addition which is my favorite, is that it has a little liquor in it, cognac to be exact but you can use brandy or another such liquor because it's not so much the flavor that is what's needed, it's the action that it does. It supposedly reduces the amount of oil that the dough will absorb when fried. What more could a girl ask for?! Lastly, it's dairy, with milk and butter, and EVERYONE knows any dessert is better when it's dairy. So here is the recipe. It has to be followed EXACTLY. Everything from the order of the ingredients to the measurements to the steps. Everything has to be done. And the result? A crisp outside with a fluffy sweet inside that has a slight zing from the lemon. These are light and airy and delicious. And yes it actually tasted less oily than other jelly doughnuts I have tried!
These are the best doughnuts I have ever tried. Period.

Have a happy, delicious and skinny Chanukah!

The Best Sufganiot Ever!
Makes 15 large or 35 medium to small doughnuts ( we made half large, half small)

In a medium bowl, crumble the yeast and pour in a 1/2 cup of the warm milk. Mix it until the yeast has dissolved and let it sit for 10 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the dough hook, place the flour, sugar, egg whites, cognac, lemon zest, vanilla and remaining 1/2 cup of milk. Pour in the yeast mixture last. Turn on the mixer to low speed for 1 minute. Melt the butter and pour it in to the mixer. Raise the speed to med-high until the dough forms and pulls away from the sides. Turn off the mixer. Cover the bowl with a towel and place in a warm spot for 1- 1/2 hours until it has risen and doubled in volume.

When the dough has risen, transfer it to a generously floured surface and divide the dough into 4 equal parts. Gently with VERY LIGHT PRESSURE, roll out the dough to 1/2 inch thickness. Using a 2-3 inch round cookie cutter, cut out circles and very gently place them aside, careful not to break their rise. Cover all the circles with a towel for another 1 hour to rise.

Heat oil in a deep skillet or sauce pan on medium heat. Test a small piece of dough by placing it in the oil. If the dough does not rise to the top and bubble immediately, the oil is not hot enough. If you have a thermometer, it should read about 320 -340 degrees. Gently place the doughnuts in the oil and fry for 2 minutes per side or until a deep golden color. Transfer to a platter lined with paper towels.
Place your filling in a piping bag and, either through the side or top, inject enough filling until you feel the bag being pushed back. Sprinkle with powdered sugar and enjoy!

Tuesday, December 20, 2011

This is an old post that is perfect for right now. Chanukah! Traditional latkes are made with potato and onions, but this is a healthier (as healthy as you can get if you are already frying!) version. Instead of potato, zucchini and carrots along with onion make this latkes irresistible. It's slightly sweet from the carrots but it has all the crunchy fluffy goodness that an ordinary latkes has. You won't miss the old latkes, that leave you feeling really full and heavy. Feel good about grabbing another one, even if it was fried in oil. Hey it's Chanukah, the holiday of OIL!

Shred veggies and lightly season with salt. Wait 10 minutes and then over a sieve, strain as much liquid as you can out of them. Place them in a bowl with eggs, flour, salt and pepper. Mix to combine. Heat oil over medium heat. Scoop out golf ball size spoons of the mixture and flatten into a pattie. Fry in oil for about 3-4 minutes per side or until golden brown. Cool on paper towel lined plate to absorb excess oil.

Friday, December 16, 2011

Skimming through the pages of The Buffalo Jewish Review for the firs time since I moved here, I came across a page with a recipe by a holocaust survivor. Not only did I find this really nostalgic, to make this recipe for shabbos, but the main ingredient is sweet potato which I just happened to buy and was thinking of what to make with it.

I dont think I ever thought to combine the sweet potato with dried apricots. I would think that it would just be too sweet. But I think that's the point here, since brown sugar is added and the sweet nuttiness of almonds is tossed in here too. Since this is the first time I am ever hearing about this recipe Sweet Potato Royal, please correct me if I am wrong, or at least tell me, that you have heard of this, that this seems to be a dessert.

Give it a try this shabbos. I will and I will let you know how it came out.

Sweet Potato Royal

1 cup dried apricots

1 cup brown sugar

2lbs sweet poatoes

Peeled and baked in the oven whole)

1/4 margarine

1/2 cup slivered almonds

Pre-heat oven to 375 degrees. Soak apricots in 2 cups of water for 2 hours. Add the brown sugar and pour everything (water, apricots and sugar) into a pot. Cook until boiling.

Slice potatoes 1/2 inch thick and layer with apricots in a casserole dish. Top with melted margarine and almonds. Bake for 35 minutes.

Thursday, December 15, 2011

If you know me well enough, I will find any reason to throw a party, and the winter is the perfect one for me. It's no secret that I love the cold season. With the rain or snow making music outside your window, what's a better way to get warm than to throw a hot chocolate party?!
The newest trend this winter is the hot chocolate bar. A steamy cup of chocolaty goodness with a side of yummy toppings.

Invite your friends over and welcome them into your home the right way. Have a basket of slipper socks to toast those toes, and soft throw blankets to wrap up in.

Whip up some homemade hot chocolate and lay out the fixings. Let your friends top their mugs with their favorite flavors for a cup of hot chocolate that will warm up their souls.

ESPRESSO
Keep them awake with freshly ground espresso beans. Add half a teaspoon into your mug for a cafe mocha treat.
BISCOTTI
Serve biscotti to dip into the hot chocolate for a comforting bite. Add a luxurious touch by first dipping the biscotti in white chocolate and letting it set before serving.
MINI MARSHMALLOWS
Throw on some mini marshmallows and watch them melt to bring our the child in you.
RUM
Get naughty by spiking your coco with some dark rum. A teaspoon will be enough to heat you up on the inside.
PEPPERMINT CANDY
Sticks or crushed, peppermint candy is a refreshing take on the classic hot chocolate.
ORANGE PEEL
Chocolate and orange become the best of friends during winter. A few ribbons of orange peel bring out the richness of the chocolate.
CINNAMON STICKS
Spice up with some cinnamon sticks, a classic combo, and always sure to get you into the winter mood.
SHAVED CHOCOLATE
What goes better with chocolate, than more chocolate?! Give your guest delicious choices by serving dark, milk and white chocolate shavings to sprinkle onto their mugs.

Pop in a favorite movie and I promise you, your friends won't want to go home!

Monday, December 5, 2011

What's the first thing that comes to your mind when you think about Shepard's Pie? If it's comfort food, we're on the same page. Shepard's pie is easy to make and just makes you feel good. The ground beef, the mashed potatoes, what's not to like? Originally shepard's pie was called so because it was made by shepard's using, well, what else? Lamb meat. Although I think of lamb as the meat of meats, I don't know if I would love it as much as I love the cheaper version of basic ground beef. I could be wrong, but my take is that lamb meat is so delicate and gamey that I think the slightly sweeter tomato flavors in the sauce of the shepard's pie recipe would overpower the lamb, so there would really be no point in using lamb meat.

So here is my idea of a dressed up shepard's pie. Instead of mashed potatoes, I topped my ground beef with paper thin slices of potatoes brushed with olive oil and sprinkled with dill. All the flavors are still there, but you get a slightly crisp crust with all the soft and buttery potato goodness. Another thing I changed was that I added red beans to the meat to make it heartier since the mashed potatoes are not there to do so. It works really well here. I think England would be proud. This recipe idea has been in my head for a really long time. The delay of getting out was a debate of if I should do layers or just do the original meat on the bottom, potatoes on top. I think that layers of ground beef, and thinly sliced potatoes, a few times would also be wonderful. I just went the easy route, as I have three hungry boys to feed in under an hour!

I hope this recipe will bring your lots of comfort and that you enjoy it as much as I do!

Heat 2 tbsp of the oil in large skillet over medium high heat, and fry onion until translucent. Add beef and cook for 3 minutes. Add beans and continue to cook, stirring often for another 5 minutes. Add tomato paste, ketchup and spices and cook until meat is cooked through, 10-15 minutes. Pour into a baking dish and flatten out evenly. Decoratively layer the potatoes over the meat. Brush with remaining olive oil, season lightly with salt and pepper and sprinkle with dill. Broil on high for 10 minutes or until the potatoes get crisp and golden in color.